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Receta Asparagus Soup (Indiana)
by Global Cookbook

Asparagus Soup (Indiana)
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Ingredientes

  • 30 stalk asparagus (2 pounds)
  • 4 quart water
  • 1 Tbsp. salt
  • 1/4 c. chopped onion
  • 1/4 c. chopped parsley
  • 1 tsp grnd coriander
  • 2 Tbsp. butter
  • 1 Tbsp. flour
  • 2 c. chicken broth, heated
  • 1/2 c. heavy cream
  • 1 Tbsp. lemon juice
  • 1/2 tsp salt
  • 1/4 tsp white pepper

Direcciones

  1. Trim tough ends and peel asparagus stems with potato peeler. Tie together in 3 bunches; simmer in large pot of salted water till just tender. Lift bundles out; place in sink of cool water. When cook, drain on paper towels.
  2. Cut into 1-inch pcs; reserve.
  3. In medium saucepan, saute/fry onion and parsley with coriander and butter till soft. Stir in flour; cook for three min. Remove pan from heat; stir in heated broth. Simmer mix 5 min. Add in reserved asparagus stalks.
  4. Puree mix in blender or possibly food processor till smooth. (Do in batches.)
  5. Return puree to saucepan; stir in cream and reserved tips. Heat. Don't boil. Stir in lemon juice. Add in salt and pepper. Serve warm or possibly chilled.
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